David's Recipe for Mushroom Soup III

Very easy.

Soup, American

  • 1-1/2 quarts mushrooms - 3 packages where I live - sliced or otherwise cut as appropriate
  • 1/2 cup olive oil, divided
  • 1-1/2 quarts strong beef or chicken stock
  • 1 large onion, quartered and then sliced to produce segments
  • 1 bay leaf
  • Pinch of salt.
  • 1/2 coffee spoon dried thyme
  • Pinch of crushed dried hot red pepper, or more
  • 1 cup dry red wine
  • 1 tbsp brandy
  • 2 soup spoons cornstarch
  • 1/2 cup lukewarm water
  1. Over a medium flame, lightly brown the mushrooms until they are completely dry.
  2. Put the mushrooms in the stock to simmer. Add the thyme, bay leaf, pepper, and salt.
  3. Over a medium flame, lightly brown the onion. Once again, add to the simmering soup.
  4. In the frying pan in which you browned the mushrooms and onions, boil the wine and brandy for 5 minutes to absorb the flavors from the pan. Add to the soup.
  5. When the soup has simmered for 20 minutes, counting from when you added the mushrooms, mix the cornstarch into the water, bring the soup to a boil, and add the cornstarch mixture.
  6. Simmer for another 5 minutes and serve.

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